Chipotle Fajita
|
|
DIRECTIONS:
1) In a medium bowl, whisk together pineapple juice, tamari, vegetable oil, garlic cloves and Gusto's Chipotle Fajita seasoning. Once whisked, save 1/4 cup of the marinade to the side in a small bowl.
2) Place steak in a resealable bag or airtight container, pour in the main liquid mixture and refrigerate for 2-24 hours.
3) When ready to grill, take your steak out of the refrigerator and allow to rest for about 30 minutes at room temperature. (This is so the cold meat isn't "shocked" by the heat of the fire. That could make your meat super tough and inedible!) Preheat your grill for 2-zone grilling. (One side on high, the other on low.)
4) Place toothpicks into the sides of the onion slices to secure them for the grill. Hollow out the peppers of seeds and veins (you can also do this after the initial cook). Brush all with a light coating of vegetable oil.
5) Grill the vegetables on the "low" side of the grill for five minutes, or until you begin to see grill marks. Set vegetables aside to cool. When cooled, cut the vegetables into thin strips then place in an aluminum pan and toss with the remaining 1/4 cup of marinating sauce. (If deseeding/veining peppers after cook, do so now). Cover tightly with tin foil and place vegetables back on the "low" side of the grill while the steak is cooking. Take vegetables off the grill after about 5 minutes and set aside.
6) Place steak on "high" heated grates of grill and cook until the steak is done to your liking (we suggest medium rare to medium - 130-145°F). Depending on the cut you use, this could take anywhere from 3-6 minutes. Remove steak when done and lightly tent the meat with tin foil for 5 minutes so the juices can be reabsorbed. Meanwhile, stack the tortillas on a tin foil sheet, wrap tightly and place on "low" side of grill to warm for 3-5 minutes.
7) Thinly slice your steak against the grain. Add your cooked veggies and toppings to your warmed tortillas and enjoy!
1) In a medium bowl, whisk together pineapple juice, tamari, vegetable oil, garlic cloves and Gusto's Chipotle Fajita seasoning. Once whisked, save 1/4 cup of the marinade to the side in a small bowl.
2) Place steak in a resealable bag or airtight container, pour in the main liquid mixture and refrigerate for 2-24 hours.
3) When ready to grill, take your steak out of the refrigerator and allow to rest for about 30 minutes at room temperature. (This is so the cold meat isn't "shocked" by the heat of the fire. That could make your meat super tough and inedible!) Preheat your grill for 2-zone grilling. (One side on high, the other on low.)
4) Place toothpicks into the sides of the onion slices to secure them for the grill. Hollow out the peppers of seeds and veins (you can also do this after the initial cook). Brush all with a light coating of vegetable oil.
5) Grill the vegetables on the "low" side of the grill for five minutes, or until you begin to see grill marks. Set vegetables aside to cool. When cooled, cut the vegetables into thin strips then place in an aluminum pan and toss with the remaining 1/4 cup of marinating sauce. (If deseeding/veining peppers after cook, do so now). Cover tightly with tin foil and place vegetables back on the "low" side of the grill while the steak is cooking. Take vegetables off the grill after about 5 minutes and set aside.
6) Place steak on "high" heated grates of grill and cook until the steak is done to your liking (we suggest medium rare to medium - 130-145°F). Depending on the cut you use, this could take anywhere from 3-6 minutes. Remove steak when done and lightly tent the meat with tin foil for 5 minutes so the juices can be reabsorbed. Meanwhile, stack the tortillas on a tin foil sheet, wrap tightly and place on "low" side of grill to warm for 3-5 minutes.
7) Thinly slice your steak against the grain. Add your cooked veggies and toppings to your warmed tortillas and enjoy!
